You are still lamenting that the vegetable harvest this year has exceeded all your expectations: the zucchini simply have nowhere to go, the cucumbers will soon begin to resemble zucchini in size, full of red and green tomatoes, and juicy, bright pepper grows in the garden, like by leaps and bounds? Honestly, you shouldn't worry so much about this, preparing salads for the winter will solve all problems.

Any vegetable can be used, the whole harvest can be preserved. What should we prepare a couple of dozen more jars of salads for the winter? In terms of money, it is inexpensive, in terms of time, it is relatively short. True, you need to be patient, apply diligence and, of course, get hold of new recipes. the site "Culinary Eden" brings to your attention the preparation of salads for the winter.

Salad recipes for the winter

Salad "Gold reserve"

Ingredients:
4 kg of tomatoes,
2 kg of carrots,
1 kg of onion
1 kg of beets
2 kg of salted sprat,
500 ml of vegetable oil
2 tbsp salt - optional,
18 tbsp Sahara,
2 tbsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, grate the carrots and beets on a coarse grater, chop the onion small pieces... Simmer all vegetables (except tomatoes) in vegetable oil for 15 minutes after boiling, then add the tomatoes and cook for 2 hours over low heat. 15 minutes before the end of cooking, add sprat, sugar, vinegar, put in ready-made sterilized jars and roll up.

Caviar from overripe cucumbers "A Simple Story"

Ingredients:
5-6 large cucumbers,
5 tomatoes,
2 sweet peppers
3 carrots,
1 onion
2 tbsp vegetable oil,
1 tsp salt,
black ground pepper- taste.

Preparation:
Cut the cucumbers, peppers and onions into small cubes. Grate carrots and tomatoes on a coarse grater. Simmer cucumbers a little with vegetable oil in a pan. After the cucumbers are juiced and half of it has evaporated, add the onions. After 10 minutes, put the carrots in the pan, then the peppers and tomatoes. Salt, pepper and simmer everything over medium heat until the liquid evaporates completely. Arrange the prepared caviar in jars and store in the refrigerator.

Favorite dish salad

Ingredients:
4-5 kg ​​of cucumbers,
2-3 kg of sweet pepper,
2-3 kg of onions.
For 1 liter of marinade:
3 tbsp Sahara,
2 tbsp salt,
2 tbsp vegetable oil,
1 tbsp 70% vinegar.

Preparation:
Peel sweet peppers from seeds and cut into rings together with cucumbers and onions. Pour 2 tbsp into sterilized jars. l. vegetable oil and lay in layers, alternating, chopped vegetables: onions, cucumbers, then bell peppers. For the marinade, boil water with sugar, salt, adding vinegar essence... Fill the jars to the top in the above order and fill the marinade to the top. Sterilize liter cans 10 minutes, then roll up the lids and turn over.

Ingredients for one liter can:
700 g tomatoes

½ carrots,
1 onion
1 clove of garlic
1 sprig of dill and parsley,
5 black peppercorns,
1 tbsp Sahara,
1 tsp salt,
1 tbsp 9% vinegar.

Preparation:
Cut the carrots into slices and place in the bottom of the jar along with the herbs and garlic. On top - peppers, tomatoes and onions, peeled from seeds and cut into 4 parts, cut into rings. Pour boiling water over vegetables in a jar and let sit for 20 minutes. Drain water into a saucepan, add salt, sugar, black peppercorns and bring to a boil. Add vinegar to the jar, cover with marinade and roll up immediately. Turn the jars upside down, wrap them up well and leave to cool.

Green tomato salad "For a matchmaker"

Ingredients:
2.5 kg of green tomatoes,
1 kg of zucchini,
2 red bell peppers
6 onions,
12 cloves of garlic
3 bunches of parsley and dill.
For the marinade (for 2.5 liters of water):
3 tbsp Sahara,
6 tbsp salt,
6 carnation buds,
6 bay leaves
20 black peppercorns,
3 allspice peas,
6 tbsp 9% vinegar.

Preparation:
Cut tomatoes and zucchini into 1 cm thick slices, pepper into thin slices, garlic into slices. Place a few sprigs of parsley and dill on the bottom of a sterilized jar, and on top - vegetables in layers to the very top. For the marinade, combine all the ingredients, bring to a boil and simmer for 10 minutes. Add vinegar at the end and be sure to strain the resulting marinade. Pour them over jars of vegetables and sterilize within 20 minutes after boiling over low heat. Then roll the cans, turn over, wrap and leave to cool.

Ingredients:
3 kg of zucchini,
6 sweet peppers
100 g of garlic
1 pod of hot pepper,
1 liter of tomato juice,
1 stack. Sahara,
2 tbsp salt,
1 stack. 6% vinegar.

Preparation:
Pass the garlic, sweet and hot peppers through a meat grinder and pour tomato juice... Add salt, sugar, stir and cook for 10 minutes. Add the peeled and diced courgettes to the mixture and cook for another 20 minutes. Arrange the hot lecho in sterilized jars and roll up immediately.

Fried zucchini for the winter "Ukrainian style"

Ingredients:
For 1 half-liter jar:
800 g zucchini,
1 head of garlic,
3 tsp chopped dill and parsley,
2 tbsp vegetable oil,
1 tsp salt,
2 tbsp 5% vinegar.

Preparation:
Cut the zucchini into 2 cm thick slices, fry on both sides in vegetable oil and cool. Mash the garlic, chop the herbs. Pour vegetable oil, vinegar and salt into the bottom of each sterilized jar. Then put the herbs, garlic and put the fried zucchini tightly on top. Cover and sterilize jars: half-liter - 25 minutes, liter - 40 minutes. Then roll up the cans, turn upside down, wrap and leave to cool.

Eggplant with wine vinegar "As in adjika"

Ingredients:
10-14 eggplants,
10 bell peppers,
10 large tomatoes,
3 heads of garlic,
½ hot pepper pod (without seeds),
1 stack. vegetable oil,
3-4% wine vinegar and salt to taste.

Preparation:
Pass the tomatoes, garlic, bell peppers and hot peppers through a meat grinder. Add quite a bit of salt and wine vinegar to the mixture to make a thick paste. Bring the mixture to a boil and add the 4-piece eggplant. Boil the mixture for 30 minutes, then put in sterilized jars, roll up, turn upside down, wrap and leave to cool.

Eggplant appetizer with walnuts

Ingredients:
1-2 kg eggplant,
200 g onions
2 cloves of garlic
1 stack. chopped walnuts,
1 tsp coriander,
¾ stack. wine vinegar
vegetable oil, salt and pepper - to taste.

Preparation:
Cut the eggplants into slices, salt and leave for 2-3 hours to let the juice flow. Then squeeze them out and fry in vegetable oil. Mix walnuts, chopped onion, chopped garlic, coriander, salt, pepper and mix thoroughly the resulting layer. Place the fried eggplants in jars, alternating with a layer, pour in wine vinegar and on top - vegetable oil with a layer of 2 cm. Sterilize the jars for 30 minutes and roll up.

Sweet peppers with apples, plums, onions and cloves

Ingredients:
1 kg of sweet pepper
500 g sour apples
300 g plums,
10 carnation buds,
10 black peppercorns,
100 ml of vegetable oil,
40 g salt
2 tbsp Sahara.

Preparation:
Cut onions and peppers into rings, apples into slices. Cut the plums in half, remove the seeds and mix with the peppers, onions and apples. Season the resulting mass with salt, pepper, cloves, fill with vegetable oil and leave for 5-7 hours. After this time, put the container with vegetables and fruits on low heat, bring to a boil and, stirring constantly, boil for 3 minutes. Put the hot mass in prepared jars and sterilize: half-liter jars - 25 minutes, liter jars - 40 minutes. Roll up the finished cans, turn them over, wrap them up and leave to cool.

Pickled salad "Garden Variations"

Ingredients:
carrots, cabbage, beets, garlic, spices, Bay leaf and pepper to taste.
For the marinade (for 1 liter of water):
1 stack. Sahara,
2 tbsp salt,
1 stack. vegetable oil,
1 stack. table vinegar.

Preparation:
Chop cabbage, carrots and beets, chop the garlic. Put pepper, bay leaf and other spices in the resulting mixture. Mix everything thoroughly and place in sterilized jars. For the marinade, boil water, add oil, salt, sugar. Pour the vinegar into the boiling marinade. Pour marinade over the vegetables in jars, sterilize for 20 minutes and roll up. Turn the jars with the lids down, wrap them up and leave to cool.

Salad from cauliflower"Autumn mood"

Ingredients:
3 kg of cauliflower,
1 kg of tomatoes,
1 kg of sweet pepper
500 g onions
500 g carrots
200 ml of vegetable oil,
200 g sugar
3 tbsp salt,
100 ml of 9% vinegar.

Preparation:
Divide the cabbage into florets and boil in salted water for 20 minutes. Pass the tomatoes through a meat grinder, add sugar, salt, vegetable oil and cook for 15 minutes. Then add carrots grated on a coarse grater, vinegar and cook for another 15 minutes. Add to the mixture the sweet bell peppers, chopped into strips, chopped onions, boiled cauliflower and boil for another half hour. Put the prepared salad in jars, sterilize for 20 minutes and roll up.

Ingredients:
2 kg pumpkin
3 kg eggplant,
2, 5 kg of tomatoes,
1 kg of sweet pepper
300 g of garlic
500 ml of vegetable oil
100 g of salt
150 g sugar
2 bunches of parsley,
bitter pepper - optional,
150 ml 6% vinegar.

Preparation:
Cut the pumpkin and eggplant into small cubes, pepper into slices, mince the garlic and tomatoes, chop the greens. Add salt, sugar, vegetable oil, vinegar and herbs to a mixture of tomatoes and garlic, bring to a boil and add pumpkin, eggplant and pepper to this mass. Mix everything well and cook for 1 hour. Put the finished product in sterilized jars and roll up.

Carrot snack "Bright mood"

Ingredients:
For 1 liter can:
600 g carrots
400 g tomato sauce
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into thin slices or strips and fry in vegetable oil until tender. Then fold the carrots into the pot, add tomato sauce, stir, bring to a boil and simmer for 7 minutes. While hot, spread the mass into jars 2 cm below the neck, cover with lids and sterilize: 0.5 jars - 35 minutes, 1 liter - 50 minutes. After the time has elapsed, roll up the finished snack.

Beetroot salad with beans "Winter pleasure"

Ingredients:
2 kg of beets
2 kg tomato,
2 kg of carrots,
2 kg of onions
4 stacks beans, boiled until half cooked,
1 stack. sunflower oil
1 stack. Sahara,
½ stack. salt,
150 ml of 9% vinegar.

Preparation:
Chop the prepared vegetables, put in a saucepan and cook for 2 hours over low heat. At the end of cooking, about 10 minutes before the end, add the vinegar. Put the finished salad in sterilized jars and roll up.

Cabbage rolls "Snack"

Ingredients:
cabbage leaves,
carrot,
garlic.
For brine (for 1 liter of water):
1 tbsp salt,
1.5 tbsp Sahara,
2-3 peas of allspice,
½ tsp 70% vinegar.

Preparation:
Boil cabbage leaves in salted water for 2 minutes. Grate the carrots on a coarse grater, add garlic to it at the rate of 2-3 cloves per 1 carrot. Toss and wrap this filling in cabbage leaves. Then place the cabbage rolls loosely in liter jars and cover with boiling brine. Roll up the cans, wrap and leave to cool completely.

Red onion with honey and caramel coriander

Ingredients:
2 kg of red onions (can be taken in half with white),
100 g of liquid honey,
1 stack. dry red wine
150 g sugar
120 ml wine vinegar
1 sprig of thyme
1 tsp chopped coriander seeds,
1 pinch of black pepper
100 ml olive oil(or vegetable).

Preparation:
Chop the onion randomly, just not very finely. Heat oil in a wide skillet, add thyme sprig and coriander. Put the onion in the pan and fry, stirring occasionally, for 5-7 minutes. Then reduce the heat, cover the skillet with a lid and simmer for 15 minutes, stirring occasionally. Add wine, vinegar, honey, spices to the pan, stir and simmer the mixture over low heat for 40 minutes until a dark, sticky mass is obtained. Put the finished hot caramel onions in jars, seal, cool and store in a cool place. You can serve caramelized onions with any meat dishes.

Mushroom hodgepodge "Shakhtyorochka"

Ingredients:
1.5 kg of carrots,
1.5 kg of onions,
1 kg of cabbage
1 kg of sweet pepper
3 kg of tomatoes,
500 g of boiled mushrooms,
500 ml of vegetable oil
1 stack. Sahara,
2 tbsp salt,
2 tsp 70% vinegar.

Preparation:
Chop all vegetables. Then heat the sunflower oil and lay vegetables at intervals of 10 minutes in the following sequence: carrots, onions, cabbage, bell peppers, boiled mushrooms, tomatoes, then add sugar and salt and boil for another 10 minutes. Remove from heat, add vinegar, stir. Spread the hodgepodge in prepared jars, roll up and wrap up until it cools completely.

As you can see, nothing was allowed to go to waste, everything was mixed and laid out in jars. Long and cold winter these tasty preparations for the winter salads will go with a bang, be sure!

Happy blanks!

Larisa Shuftaykina

Vegetable preparation, which conquered many housewives - a powerful vitamin reserve for the winter, is called a dozen eggplant salad for the winter. original name canned salad received because of the number of ingredients - each vegetable is taken in the amount of 10 pieces.

The convenience of such a preparation for the winter season - delicious salad, preserving all useful microelements, is ideally combined with meat dishes.

What options for combining vegetables can be identified as the most successful? Several best options, most popular among preservation lovers. Which one to choose and cook is up to you.

The basic set of products when preparing a dish is the same. But when you use a different set of spices, the taste changes. Consider the simplest salad recipe.

Necessary:

• "Blue" fresh - 10 pieces;
• sweet peppers - 10 pieces;
• red tomatoes - 10 pieces;
• medium-sized onions - 10 pieces;
• water - 1 glass;
• refined oil - 120 ml;
• sugar - 150 grams;
• salt - 1 table. lies .;
• acetic acid 9% - half a glass.

Salad for the winter a dozen step by step recipe:

1. Wash the vegetables, peel the onion. Cut all vegetables into rings 0.5-1 cm thick.
2. Take a large pan. Put the tomatoes on the bottom, then onions, eggplants and peppers. Repeat the layers until you run out of vegetables.
3. Add sugar and salt between layers. Pour oil and vinegar on top, add a little water.
4. Simmer all vegetables after boiling the broth for 20-30 minutes.
5. Prepare a container for seaming: wash with detergent, dry on a paper towel, sterilize with steam.
6. Put the finished product in jars. Roll up with tin lids.
7. After seaming, check the cans for leaks. If the broth flows, pass the seamer over the lid again.
8. Cover with several towels until cool. Then hide in a cool place out of sunlight.

Note! Based on the proposed amount of products, the output is 4-5 0.5 liter jars of salad.

Dozen salad for the winter with eggplant

This recipe uses a set of aromatic spices to make the salad a little spicy.

Products for cooking:

• "Blue" - 10 pieces;
• sweet fleshy peppers - 10 pieces;
• onion heads - 10 pieces;
• medium carrots - 10 pieces;
• tomatoes - 10 pieces;
• salt - 2 tablespoons. lies .;
• vegetable oil - 200 ml;
• sugar - 150 grams;
• vinegar 9% - 100 ml;
• black peppercorns - 10 peas;
• lavrushka - 2 leaves;
• ground red pepper - 0.5 teaspoon ;
• ground black pepper - 0.5 teaspoon

Dozen salad with eggplant for the winter:

1. Rinse all vegetables under running water.
2. Remove seeds from peppers, peel carrots and onions.
3. Prepare an enamel pot. Put in it in layers: carrots, blue ones;
   sprinkle with spices and herbs, salt, sugar; peeled peppers; cut tomatoes into small wedges, put on pepper; pour the vegetables on top with oil, sprinkle with spices and herbs, salt, sugar.
4. Bring to a boil, make the fire quieter and cook for about 10 minutes. When all the vegetables are full of juice, increase the fire and cook for another 50 minutes.
5. While the dish is being prepared, prepare the jars and lids.
6. Gently lay out the finished dish in layers in jars immediately after the end of cooking. Roll up with tin lids, turn them over and wrap them with a blanket for a day. Then put it for storage in a room with a cool temperature.

Note! Cooking "Tens" takes 1.5-2 hours, depending on the volume of the prepared dish.

Salad for the winter with ten eggplants

Favorite recipe delicious snacks we suggest adding garlic. As you know, garlic is a powerful antiviral agent that surpasses the same onion in its properties. With the onset of cold weather, it is recommended to use it regularly for the prevention of colds.

Products for cooking:

• blue - 10 pieces;
• pepper - 10 pieces;
• onion - 10 heads;
• pink tomatoes - 10 pieces;
• garlic - 10 large cloves;
• tomato or tomato juice - 10 stack.;
• coarse salt - 2 tablespoons. lies .;
• granulated sugar - 2 tbsp. l. ;
• vegetable oil - 1 stack.;
• vinegar 9% table - 0.5 stack.

A dozen eggplant salad for the winter:

1. Rinse all vegetables, peel (except blue and tomato), remove green tails. Cut into small circles. Cut the garlic cloves in half.
2. Put all the vegetables in layers in a saucepan, pour over everything with tomato juice. Put on medium heat, wait to boil. Cook the dish for 1/3 hour.
3. Add salt, sugar, oil, vinegar to vegetables. Continue cooking for another 10 minutes.
4. While the vegetables are stewing, you can start preparing the containers. Banks must be thoroughly washed and steam sterilized.
5. Arrange the dish, while hot, in the jars. Roll up.
6. Cover the jars to cool gradually. Then put it in a cool place.

A dozen eggplant salad for the winter

For beginners, as a rule, preparation of any dish takes longer than for more experienced chefs... And in this section, you will learn how to quickly prepare a snack for the winter, while spending a minimum of time and effort.

Products you need:

• 10 tomatoes;
• 10 "blue";
• 10 small onion heads;
• 10 multi-colored sweet peppers;
• 10 large cloves of garlic;
• a glass of olive oil;
• 100 ml vinegar 9%;
• 100 grams of sugar;
• 1 table. lies. salt.

Note! If you cannot find vegetables of the same size, you can pick them approximately. For example, instead of 1 medium tomato, take 2 small ones.

Eggplant salad for the winter a dozen:

1. wash jars and lids with detergent. Place the jars on a special sieve over a wide frying pan with water so that they are sterilized with hot steam. It will take about 5-7 cans with a displacement of 0.5-0.7 ml. Over hot steam, you need to hold them for about a quarter of an hour;
2. wash all vegetables, peel: onion and garlic - from the peel, pepper - from seeds, tomatoes and blue ones - from green tails;
3. cut vegetables into cubes. Experienced housewives recommend cutting all vegetables into large cubes - this way faster, and in finished form will look beautiful. Cut the garlic into slices;
4. if the eggplants are a little bitter, sprinkle the cubes with salt and leave for at least half an hour, and then rinse under running water to remove the juice that has evolved;
5. put all vegetables (except garlic) in a large container, pour salt, butter and sugar on them;
6. Note! Experienced cooks warn: do not use coated containers for cooking, as the salad will definitely burn in them. Aluminum, cast iron, copper or stainless pots (wide bowls) with a volume of about 10 liters will do.
7. put the container on fire and cook for 40-50 minutes;
8. add garlic and vinegar to the salad, simmer for a quarter of an hour, no more;
9. spread out in pre-prepared cans "ten", while the salad is still hot, roll up tightly with tin lids;
10. check all cans for tightness - turn over and slowly "roll" on the towel. If the liquid leaks from under the lid, go over them several more times with a seaming machine;
11. turn all seams upside down and cover with a thick blanket or bedspread folded in several layers. Wait until the product has completely cooled down (about a day), and then put it in a cool place for storage until winter.

1. A ten-liter saucepan is used to stew vegetables. If not, you can take two by five liters or an aluminum bowl. Be sure to cover with a lid, otherwise the liquid will evaporate too quickly and the vegetables will not have time to stew.
2. So that you don't want to cry during the onion chopping process, put the peeled heads in a deep container and pour cold water at least 20 minutes.
3. The Desyatochka salad goes well with dishes such as mashed potatoes, pasta, and can also serve as a side dish for meat dishes - as you like.
4. It is recommended to steam sterilize jars. There is a method of sterilization in the oven, but the experience of many housewives shows that with this method, cans often burst right in the oven. Steam sterilization is a method used by our grandmothers, which means it is time-tested.
5. It will be more correct to select vegetables of the same size. It is the equal amount of all vegetables that allows you to make perfect combination flavors, and none of the ingredients will override the other ingredients. The exception, perhaps, is garlic - it must be taken in exactly the amount indicated in the recipes, since it has a strong smell and taste.
6. It is recommended to taste the salad while cooking. If it seems a little sugar or salt - add immediately, stir well and try again. The recipes indicate the average value of these products, but depending on the manufacturer and variety (small or large), the taste also changes.
7. In addition to the given set of spices and herbs, in each recipe, you can also experiment and add hops-suneli, various ready-made sets of herbs, ginger, coriander, universal or any other seasoning that you like to taste.

Anyone who loves eggplant will love this recipe. "Ten" is a delicious and appetizing vegetable salad for the winter. This method of conservation is so simple and does not require special skills and abilities that even a novice housewife can handle it. It is called so because all vegetables are taken in the amount of 10 pieces. Very easy to remember. In this recipe, I also really like the moment that vegetables are cut large. No need for jewelry grinding. No additional sterilization is required. The salad is cooked, put in jars and rolled up. Everything is very simple. By the way, if you are making a salad for the first time to try, then you can make half the norm. Take 5 pieces of all vegetables and you will have a salad ... "Pyaterochka".

Ingredients for 5 liters of salad:

• Eggplant - 10 pcs.
• Bulgarian pepper - 10 pcs.
• Tomatoes - 10 pcs.
• Garlic - 10 cloves
• Bulb onions - 10 pcs.
• Vegetable oil - 300-350 ml.
• Vinegar 9% - 150 ml.
• Sugar - 100 gr.
• Salt - 2 tablespoons (no slide, fine salt) + 1 tbsp. (no slide)

Method of preparation of "Ten" eggplant salad for the winter:

In the beginning, I traditionally prepare cans and lids for blanks. For salad, you can take jars of 0.5, 0.7 and 1 liter. I wash them thoroughly and sterilize them. I pour boiling water over the lids and wipe them dry.

Good quality vegetables are needed for a salad. Not crumpled or broken. They should all be about the same size (for example, 10 medium eggplants). I wash all vegetables well in running water. I measure out spices, oil, and vinegar.

I remove the stem from eggplants. I cut them in half lengthwise. Then I cut it across into slices (thickness 5 mm).

I put the eggplant slices in a deep saucepan and fill it with cold water. I add 1 tablespoon to the water. salt (to remove the bitterness from the eggplant). I leave it for 30 minutes, then I drain the water.

I cut the tomatoes in half, and then cut each half into 2-3 pieces.

I clean the pepper from seeds and partitions inside. I cut it in half, then into 3 strips lengthwise, then again in half (already strips).

I peel the onions, cut them in half and then in half rings (not too thin). I cut the garlic into small pieces.

Pour vegetable oil into a very deep saucepan (10-15 liters). You can divide everything into 2 pans. Then I lay out all the vegetables. Sprinkle with salt (2 tablespoons) and sugar. I mix gently.

I put the saucepan on medium heat. I bring it to a boil. I had a heap of vegetables, but gradually they settled into the pan. After boiling, I reduce the heat to minimum. I stir it. And I stew vegetables for 30 minutes.

Add vinegar 5 minutes before cooking. I stir it. I taste it. You may want to add salt or sugar.

Ready hot salad I immediately put it on dry sterilized jars. I fill it up to the top. When laying out, I use a large, perforated spoon so that more vegetables get into the jar and the juice stays in the pan.

I roll up the cans immediately. I turn it over and wrap it up. I leave it until it cools completely.

Ten salad is ready! Bon Appetit!

Summer preparations are grace. Bright sun, warmth, and, of course, the sea fresh vegetables and fruits. What better way than enjoying it all right now? Surely save a little summer for the winter.

Summer blanks are just a godsend for housewives. It is economical, convenient and delicious. But plus to this vegetable salads for the winter is also a big responsibility. To be sure of the result, it is better to cook according to proven recipes.

This article will cover the preparation of some vegetable salads for the winter. Their main advantage is that they preserve not only the taste and aroma of fresh vegetables, but also vitamins.

How to make a vegetable salad for the winter - 15 varieties

Vegetable salad for the winter - a classic recipe

The classic recipe consists entirely of vegetables, so it is not only tasty, but also very healthy, as it contains a huge amount of vegetables.

Ingredients:

• 1 kg cucumber
• 1 kg of cabbage
• 1 kg tomato
• 1 kg Sweet pepper,
• 1 kg carrots
• 1 kg onions,
• 2 glasses vegetable oil,
• 1 glass of vinegar and sugar,
• 2 tbsp. l. Salt.

Preparation:

Cut all vegetables and put in a saucepan, add vegetable oil, vinegar, salt and sugar, mix, bring to a boil, simmer for 30 minutes. Put in jars and roll up.

To prevent the cans from exploding, they must first be boiled in hot water.

Ingredients:

• 2 kg of zucchini,
• 4 carrots,
• 4 onions,
• 100 ml of vegetable oil,
• 100 ml of 9% vinegar,
• 5 tbsp. l. Sahara,
• 1.5 tbsp. l. Salt.

Preparation:

Grate the zucchini and carrots on a coarse grater, finely chop the onion, combine, mix, add the rest of the products, let stand for 5 hours. Arrange into prepared half-liter cans, cover, sterilize for 15 minutes, roll up.

In order for the banks to cool down faster, they must be wrapped in warm clothes.

It is very interesting and unusual salad which consists of the most affordable vegetables.

Ingredients:

• 1 fork of cabbage
• 1 tbsp. l. Salt,
• 4 carrots,
• 6 pepper green,
• 5 large cucumbers,
• 6 tomato,
• 5 onions,
• 1 hot pepper
• A bunch of parsley
• Vegetable oil,
• Sugar,
• Vinegar 9%.

Preparation:

Chop the cabbage and salt, three carrots on a coarse grater, cut the pepper into strips, half the cucumbers, cut the tomatoes into small cubes, the onion into half rings, chop hot peppers, parsley.

We put it in jars and pour 2 tbsp into each jar. l. Vegetable oil.

Sterilize 20 minutes after boiling.

To make the salad tastier, you can put one bay leaf in the jars.

We mix all the ingredients, add sugar and stir.

The famous "Donskoy" salad is very popular for the winter, as it is very tasty, hearty and healthy.

Ingredients:

• 1 kg of tomatoes,
• 1 kg bell pepper,
• 1 kg of cucumbers
• 1 kg of onion
• 3-4 cloves of garlic
• Vinegar 9%,
• Vegetable oil.

Preparation:

Cut all ingredients into small cubes, mix everything, salt. We put in jars and add vegetable oil and vinegar to each jar, 1 tbsp. spoons. We roll up the banks.

Best of all, brown or red, but dense tomatoes are suitable for this salad.

If you don't have enough salads on your table, then the Hunter's vegetable salad for the winter will perfectly fit on your table.

Ingredients:

• 1 kg of cabbage
• 1 tbsp. l. Salt,
• 1 kg of carrots
• 1 kg of green pepper,
• 5 large cucumbers,
• 6 tomato,
• 5 onions,
• 1 hot pepper
• A bunch of parsley
• Vegetable oil,
• Sugar,
• Vinegar 9%.

Preparation:

Chop the cabbage and salt, grate the carrots on a coarse grater, chop the pepper into strips, half-slices of cucumbers, chop the tomatoes into small cubes, the onion in half rings, chop hot peppers, parsley.

Arrange everything in banks and add 2 tbsp to each jar. l. vegetable oil.

A wonderful snack for the winter, which is quick and easy to prepare, and also consists of simple vegetables.

Ingredients:

• 1.5 kg of carrots,
• 1 kg of onions
• 0.5 kg of bell pepper,
• 2 kg tomato,
• 3 tbsp. l.,
• 1 cup of sugar,
• 300 g of vegetable oil.

Preparation:

Cut the onions, peppers and tomatoes into small cubes, combine everything and add salt, sugar and butter, leave for an hour, then stir the salad and put on the fire, after boiling, cook for 10 minutes. Mix and place in jars.

In winter, you always want vegetables, salad for the winter " Vegetable mix"Will be a real salvation in the cold season.

Ingredients:

• 700 g cauliflower
• 1 kg of zucchini,
• 1 kg tomato
• 400 g cucumbers
• Garlic,
• Greens,
• Pepper,
• Hot peppers,
• Spices,
• Vinegar 9%,
• 300 g carrots.

Preparation:

Coarsely chop the cabbage, carrots, garlic, onions and zucchini, pour boiling water over and leave for 2-3 minutes.

We take a jar and put spices there, then greens, tomatoes, cut in half, then put cucumbers, cut into large pieces, and pepper, also cut into large pieces. Drain the boiling water from the onions, cabbage, carrots, garlic, onions and zucchini and put it all in a jar, after cutting it coarsely, pour boiling water over the jars, wrap them up and leave for 15 minutes, then drain the brine. We put the brine on gas and add salt and sugar, then after boiling, pour the brine into jars, and roll up.

To make the banks better infused, they should be left in a warm place for a couple of days.

Ingredients:

• 1.5 kg zucchini,
• 6 pcs. Bulgarian pepper,
• 6 pcs. onion,
• 1 kg tomato
• 3 cups vegetable oil,
• 3 cups sugar
• 2 tbsp. l. salt,
• 0.5 cups 9% vinegar.

Preparation:

Prepare the marinade: mix vegetable oil, sugar, salt, vinegar. Mix it all well. Cut all the ingredients, add to the marinade, mix and cook for 10 minutes, Pour into jars.

Great salad for every day, picnic, festive table.

Ingredients:

• 500 g cabbage
• 500 g cucumbers
• 500 g bell pepper
• 500 g onions,
• 500 g tomato
• 100 g sunflower oil,
• 80 g vinegar
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.

Preparation:

Cut pepper and cabbage into strips, cucumbers into slices, cut onion and tomatoes into slices, mix everything, add salt, sugar, oil and vinegar, mix and leave for 2 hours, then put in jars and roll up.

Salad with an interesting name "Lick your fingers" from cucumbers for the winter is very tasty and satisfying.

Ingredients:

• 500 g cucumbers
• 100 g of vegetable oil,
• 80 g vinegar
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.
• 10 pieces. peas black pepper,
• Garlic,
• Ground coriander.

Preparation:

Cut the cucumbers into large pieces, add the Garlic, passed through a garlic press, add salt and sugar, pepper and coriander. Leave on for 3 hours. Juice will stand out. Put cucumbers in a jar and pour over the juice. Roll up and sterilize for 10 - 15 minutes.

Vegetable salad for the winter - cucumber and tomato salad

This is an excellent and delicious salad, tasting it, it seems that you are eating fresh vegetables that have just been picked from the garden.

Ingredients:

• 500 g cucumbers
• 500 g tomato
• 100 g of vegetable oil,
• 80 g vinegar
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.
• 10 pieces. peas of black pepper,
• Garlic,
• 2 pcs. bell pepper, 2 pcs. onion.

Preparation:

Cut all vegetables, put in a jar, salt, sugar, add vinegar and pour boiling water. Sterilize for 20 minutes, roll up.

This is a great salad for your dinner table or dinner. It goes well with meat and fish dishes, porridge, mashed potatoes... It will help you out at any time of the day, especially in winter, when there is a shortage of fresh vegetables.

Ingredients:

• 1 kg of cucumbers
• 750 g onions,
• 50 g vinegar
• 50 g of sunflower oil,
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,

Preparation:

Cut cucumbers into slices, onion into half rings, combine, salt, sugar and leave for 1-2 hours. Then boil and cook over a fire for 15 minutes, add sunflower oil, table vinegar, allspice. Then put in jars and roll up.

This salad goes well with meat and fish, it is an ideal base for hodgepodge and pickle. And, of course, you can make a wonderful vinaigrette from such a salad in winter.

Ingredients:

• 1 kg of cucumbers
• 750 g onions,
• 50 g vinegar
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• 2 bunches of dill
• 10 pieces. sweet peas.

Preparation:

Cut the cucumbers and onions into half rings, salt, sugar and leave for 2 hours so that the cucumbers give juice, then put on fire and bring to a boil and cook over the fire for 10 minutes. Then add sweet peas and pour everything into jars and roll up.

This recipe for overgrown cucumber salad for the winter is suitable for those who have their own vegetable garden and have nowhere to use overgrown cucumbers. This salad is one of the options for a Korean snack.

Ingredients:

• 1 kg of overgrown cucumbers,
• 200 g carrots
• 1 head of garlic
• 50 g vinegar
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• .100 ml of sunflower oil,
• 10 g Korean carrot seasoning.

Preparation:

Grate the carrots and cucumbers, add chopped garlic, salt, sugar, oil, vinegar and seasoning, mix and leave in the refrigerator for a day, then roll up and sterilize for half an hour.

In winter, a can of Chamberlain sauce is useful as an addition to meat, pasta, potatoes and many other dishes.

Ingredients:

• 1 kg of tomatoes,
• 300 g onions,
• 6 pcs. carnations,
• 10 pieces. allspice peas,
• 2 pcs. bay leaf,
• 100 g sugar
• 2 tbsp. l. salt,
• 5 tbsp. l. sunflower oil,
• 50 ml vinegar 9%.

Preparation:

Coarsely chop the tomatoes, add chopped onions, peppers, cloves, bay leaves. Add sugar, salt, oil. Cook for 10 minutes and pour in the vinegar at the end. We roll into banks.